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Easy and Fast Salmon Loaf

Fast And Easy Salmon Loaf
Fast And Easy Salmon Loaf

This salmon loaf recipe has been in my family for generations. It is a great fall back supper or lunch when you haven’t had time to shop.

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of Servings: 8

What You Need

The Ingredients
The Ingredients


1 tall can of salmon or 2 small cans
3 tbsp butter, melted
3 eggs, beaten
soda crackers (enough to make 1 cup of crushed cracker crumbs)
1 cup milk
Salt and pepper to taste

Pots and Utensils

Rolling pin
Ziploc bag
Mixing bowl
Loaf tin

How to Put It Together

Baked Salmon Loaf
Baked Salmon Loaf

1. Pre-heat the oven to 350° F.

2. Add the soda crackers to the ziploc bag.

3. Use the rolling pin to crush the soda crackers to make crumbs.

4. Remove any skin from the salmon.

5. Mix the salmon and all of the other ingredients in the mixing bowl.

6. Pack the mixture into a buttered loaf tin.

7. Bake for 30 minutes, or until the ingredients are set.

The loaf is easier to slice if allowed to rest out of the oven for a few minutes before serving. May be served hot or cold.

Comments or questions on how to make Salmon Loaf? Tell us in the section below.

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7 Responses

  1. Margaret
    | Reply

    This sounds like the one my mother used to make. I loved it!

    • Wanda
      | Reply

      Hi Margaret…it’s a handed down recipe in our family, too, so it could very well be the same one…and it is good 🙂

  2. Mary
    | Reply

    I love salmon loaf and have been making it for years. In my recipe, I use 2 eggs and separate them. The beaten yolks get added with the other ingredients and I also add a little lemon juice and dill to taste. I beat the egg whites and fold them in before placing it all in the pan. The salmon loaf is light like a soufflé. Yummy!

    • Wanda
      | Reply

      Thanks for sharing, Mary! That sounds delicious! Another version I’ll have to try 🙂

  3. Carrie vaillancourt
    | Reply

    This loaf was easy and delicious. Only changes I made were one egg instead of three, and I added 2 tbsp. dill juice from the pickle jar. Try it…you’ll like it.

    • Wanda
      | Reply

      Hi Carrie…Thanks for the suggestion…that does sound good! I will try it next time I’m making this.

      • Carrie vaillancourt
        | Reply

        My pleasure. You’re welcome. Thank you for posting this delicious recipe. It was a hit with my husband. There is NONE left! lol

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